Now I have to preface by saying, this is MY VERSION of hummus! For all you purists out there, you may not want this recipe since it does NOT include tahini. That's right, you heard me, NO TAHINI!!! I'm just not a fan. As my Israeli brother-in-law Omer likes to point out, without tahini, he says its just plain ol' chick pea spread. Call it what you want. I'm calling it hummus.
So here goes. This is what you'll need:
Chick peas, of course
Press the On button or pulse it a few times. It will start to come together but will be a bit dry.
Or, you can do what I would normally do and put it in a plastic food container, eat it, put the leftovers in the fridge and be happy you have that many less dishes to do. Your choice.
Please let me know if you try this recipe and if you like it sans tahini.
My Version of Hummus
1 15.5 oz can of chick peas (I like Goya)
1 garlic clove
handful of fresh cleaned parsley leaves
juice of half a lemon
extra virgin olive oil
salt & pepper to taste
1 - Prep: drain the chick peas, rinse & dry the parsley, cut the lemon in half and take out pits, cut the garlic into a few pieces
2 - put chick peas, parsley, garlic salt, pepper, and lemon juice into food processor with 1 teaspoon olive oil.
3 - mix together
4 - add more olive oil to get to a smooth consistency- pour it in slowly as the machine is till mixing.
5 - add paprika and mix again for a couple of seconds
6 - Cut up pita. Spread on pita. Eat.